laundry-disinfection all the insider tips

laundry-disinfection, Sterilisation - Disinfection. What's the difference?

Sterilisation can be defined as the complete destruction or removal of all micro-organisms, including the most resistant bacterial spores.

Disinfection can be defined as the killing of most harmful micro-organisms without necessarily achieving sterility.

So, it can be seen from the above statements that there is quite a lot of difference between the two terms.

In the case of sterilisation, saturated steam is the most common method used, usually with the aid of an "Autoclave" which is like a large pressure cooker with doors on.

This increases the temperature above 100°C. Typical figures are around 115°C to about 134°C for 3 to 30 minutes duration.

The saturated steam immediately condenses when meeting a cooler object, rapidly releasing its' latent heat of vaporisation. This condensation also causes a slight vacuum which draws more steam to the area and increases the "moist heat" necessary.

To enable the autoclave to work effectively the vessel is purged with "free steaming" to remove any air pockets before sealing and sterilisation takes place at the high pressure. It would not be so effective without the free steaming and would also take longer to attain sterilisation.

how-to-do-laundry-disinfection

With Disinfection by thermal means, water is normally used to conduct the heat to the object as in Dishwashing, Laboratory Glass Washing, Surgical Instrument Washing, and Laundry.

The level of laundry-disinfection required is dependent on:-

• (a) The range of micro-organisms to be reduced.

• (b)The water temperature employed.

• (c) The time that the temperature is held at the required level.

For details of the sluice programs for foul laundry in nursing homes, and health care situations.

As with sterilisation it is essential that air pockets, or still water pockets are removed to ensure all areas of the wash cabinet are subjected to the high temperature water spray.

It is essential that the water temperature and pressure is sufficient to allow both water and airborne conduction to ensure the objects' (surgical instruments for example) surface temperature reaches the required disinfection level.

Because all products and conditions vary so much there are no figures relating to the reduction or killing of micro-organisms, or disinfection, as it is so dependent on what has to be disinfected, different micro-organisms requiring different temperatures and exposure times to be neutralised.

There are therefore only very basic guidelines that will reduce the organisms to an acceptable level after a given time/temperature program, which can be accommodated in the wash process without destruction of the object being disinfected.

Thus most crockery in a care establishment is rinsed at 85°C for two minutes. Whereas 85°C would destroy many clothing fabrics other than special bedding items, so we use 65°C or 71°C with the temperature held for say 10 minutes in a thermal disinfection laundry machine.

This is especially relevant where patients clothing or personal affects are being washed, it is unacceptable to use high temperatures which would destroy a patients personal property.

how-to-do-laundry-disinfection

Sterilisation on the other hand can be more specific as the intention is simply to destroy ALL Micro-organisms.

• (1) Vegetative (algae, bacteria, and fungi).

• (2) Viruses.

• (3) Bacterial spores.

Bacterial spores are the most persistent, and can survive long periods of adverse conditions so a dishwasher or laundry machine would certainly not destroy such organisms.

Chemicals of course can also be used for both Disinfection and Sterilisation without the use of High Temperatures, but most if not all use Chloride, formaldehyde or gluteraldehyde formulations, which are somewhat toxic.

The disadvantages are considerable as the correct dilution's must be used and care taken in handling and storage. They normally take hours rather than minutes to be effective.

Even non-aggressive solutions such as Halongenated Tertiary Amines, such as Trigene which have proved reasonably fast acting, have to be proved with the usual test procedures which takes time.

The beauty of using water in a washing machine at set times and temperatures, which are fixed by the manufacturer are auditable and under the control of the management, or controlling body.

The benefits of a good dishwasher, laboratory washer, Laundry machine are self evident.

They can achieve acceptable levels of micro-organism control, it's easy and safe to operate, it's repeatable (and can be audited with a print out if necessary), it's provable and is generally quite fast to complete a program and supply the finished items ready for use or storage.

The disinfection process is further enhanced by a high water dilution rate, such is found in a freshwater wash dishwasher and modern automatic laundry machine, where all the water is pumped out of the machine at the end of the wash cycle.laundry-disinfection

Unlike a large commercial dishwasher or glass washer where the rinse water adds to the wash tank and overflows to the drain via a weir system. The tank type dishwasher is where the same wash water is used for each wash and will not provide thermal disinfection, for several reasons;

• (1) The rinse water is normally not held at the required temperature with a fail safe system.

• (2) The rinse is only for a 15 second duration and the temperature is not guaranteed to be at a high enough level to thermal disinfect the dishes.

• (3) There are pockets within the cabinet, which are not reached by the cleaning process, which will mean areas where dirt can remain and create a fetid place for spores and bacterial growth can take place undisturbed. This is not a GOOD THING.

• (4) The wash and rinse temperatures are not set in stone, if the operator proceeds with the cycle before it has reached its' temperature you get a wash cycle where thermal disinfection has not taken place and risks pathogens being fed back into the food chain. Laundry-disinfection and dish washing you need to get it right every time to be safe from come backs.

Check your cutlery next time you eat out in a restaurant, and ponder on the thought that the lowest paid person working in the restaurant or hotel is the person washing up your cutlery and dishes.

• Does he understand the importance of the correct temperatures for the wash and rinse water?

Have a look at the Miele UK site where they have a range of professional machines for thermal disinfection of laundry, glassware, surgical instruments, dishes, and all manner of items that you can think of at Miele Professional UK Ltd., You can look at a whole range of machines which can be utilised to solve all manner of wash ware challenges. They are constantly being up dated to be ahead of the the market, where laundry-disinfection and dish washing is concerned.

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